1. Preheat the oven at 400°F (205°C).
2. Rinse and drain the rice. In a pan, heat the oil and fry the onions until golden brown.
3. Remove from the pan and drain on absorbent paper.
4. In the same oil, sauté the red onion for 5 min.
5. Add the garlic, green chili and ginger, and cook for 1 min.
6. Add 3 tbsp of Patak’s^® Tikka Masala Spice Paste and cook 2 min.
7. Stir in the tomatoes and cook for 4 min.
8. Add the yogurt and cook for 2 min.
9. Add the baby carrots, baby corn, asparagus tips, button and exotic mushrooms.
10. If the mixture is too thick, add a little water.
11. Simmer for 1 min and remove from heat.
12. Add 1 tbsp of coriander and 1 tbsp of mint.
13. Season to taste and set aside.
14. Meanwhile, to prepare the rice, put the rice in a large pan with the dried mushrooms, cinnamon stick, green cardamom pods, bay leaves, saffron and 1 tbsp of Patak’s^® Tikka Masala Spice Paste. Cover the rice with boiling water and bring to a boil. Simmer for 8 min or until the rice is just tender, but with a little bite. Drain and discard the whole spices.
15. Grease a casserole dish (or other ovenproof dish) with 1 tbsp of oil and add a layer of rice.
16. Sprinkle some coriander, mint, ginger, cashew nuts and sultanas.
17. Add a layer of the vegetable masala and then sprinkle more coriander and mint.
18. Repeat the layering until all the rice and vegetable masala has been used.
19. Finish with a sprinkle of coriander, mint, cashew nuts and sultanas, topped with the fried sliced onions.

Dough seal:

1. In a bowl, mix the whole wheat flour, salt and some water to form a dough.
2. Shape into a long roll and press it along the edge of the dish.
3. Place the lid firmly on top and heat on medium heat on the rack for 2 min (to start the steam cooking process).
4. Bake in preheated oven for 20 min.
5. Remove from oven and let sit for 5 min before breaking the dough seal.